Baking-powder.



, consists wsentia .ably sodium bicarbonate; a filler or iluent,

UNITED STATES PATENT orricn WALLACE A. BEATTY, OF NEW YORK, Y.,ASSIGNOR, BY :DI RECil ANzDMESN'E ASSIGNMENTS,

TO JOHN N'ORDHOUS'E, TRUSTEE, OF NEW YORK, N. Y.

simmer-POWDER.

Specificationof Letters Patent.

Patented Aug. 17, 1909.

To all whom it may concern: I

Be it known. that I, WALLACE A. 'BEA'i'rx, a citizen of the UnitedStates, residing at New York, in the county and State of New York, haveinvented certain new and useful Improvements in Bakin -Powder, of whichthe following is a speci cation.

In baking powder as commonly made the substances which are employed forthe. production of the desired carbon dioxid are sodium bicarbonate andan acid tartrat e, usually 'of potassium, as for exam le the well knowncream of tartar. n the; chemical combination which takesplace betweenthe bicarbonate and the cream of tartar carbonic acid gas and sodiumpotassium tartrate are produced. The latter 1s the well known Rochellesalt, and when taken in sufficient amount has a marked physiologicaleffect. Of course the quantity of the salt taken into the system byeatin breadmade with baking powder is genera y very small, but it is nowwell understood that a substance which ordinaril produces no deleteriousresults may by requent inges- -'tion, even-in comparatively minuteuantities, have a cumulative efl'ect of an in urious character.Moreover, Rochelle salt as no nutritive value since "it is not a food inany sense of the term. I have therefore been led to devise my presentinvention, which has for itschief object to provide a 'baking powder inwhich the non-gaseous product or products of the reaction ,will have atrue food value rather than a medicinal on analogous effect on. thedigestive functions;

Toith-is end mg. improved baking powder. y o a carbonate, refer asstarch, flour, or otherinert food product of similar nature; and ananimo acid or acids, or an acid compound thereof, as 'for example ahydrochlond,

In the ap. ended claims I specify merely amino aci as the acidconstituent of the powder, but the term is there used with a generic siificance to include within the sco e of t e claims more than one-'animoaci or an acid .compound thereof, as equivalents.

When baking powder composed of such substances is used in the ordinaryway, car bonic acid gas is evolved by the reaction of the) bicarbonateand the amino acid, the reaction being, in general, as follows:

NH. ,NH.

N H H e F ooon a 99 C00Na Thesolid product of the reaction is a proteid-l1ke substance, (similar to the sub stances resulting from the trypticdigestion of proteids), which of course is'a true food...

and has no action on the digestive organs even'when its use is longcontinued. Where the acid constituent of the powder is a by drochlorid,as mentioned above, the solid product of the reaction hasa smallproportion of sodium chlorid which, as common salt, is a recognized,food. Inthis case the reaction is, in general, as follows:

In'the above reactions the symbol R stands for an organic radicalcomposed in general of C and H. For example, in glycocoll the symboldenotes CH i The quantitative composition-of the powder is preferablysuch that the yield of carbonic acid will be about twelve per cent; thatis, that the powder will lose about twelve 'per cent. of its weight bythe reaction.

For this purpose I preferto have the com position approximatel asfollows, by weight: amino acid, 3 .5 er cent.; flour, starch, or othersuitable 37.5 per cent; and sodium bicarbonate, 25 per cent. Theseproportions may, however,

, be varied, without departing from the spirit of the invention. Ifhydrochlorid of an amino acid or acids is used as the acid constituent,a smaller proportion thereof may be used, in accordance with its greateracid roperties; in which case the quantity of the diluent or fillerwould be increased, the amount of the bicarbonate remaining the producedis'to be varied.

The mixing. of the ingredients may be effected in any convenient way;but in order iluent or filler,

same unless the amount of carbonic acid acid, sodium bicarbonate, and asuitable acid, 37.5 per cent.; sodium bicarbonate, 25

diluent or filler.

2. A baking powder containing amino acid, sodium bicarbonate, and flour.

3. A baking powder containing the fol- Witnesses:

- gin cent.; and an inert food product as a ler or diluent, 37.5 percent.

WALLACE A. B'EATTY.

lowing ingredients in approximately the i WM. W. LEsEM, proportionsnamed, by welght; an amino] R031. A. ADAMS.

